21 July 2011

Recipe: Raspberry and Cream Frozen Yoghurt Pie

From Diabetic Cooking, July/August 2011 issue

7 chocolate graham crackers
1/4 c sugar substitute
3-4 T unsalted butter, melted

8-oz fat-free cream cheese
6-oz light raspberry yoghurt
1/3 c sugar substitute
1 t vanilla
12 oz non-fat whipped topping, thawed
1 c fresh raspberries, optional

1. Coat 9-inch pie plate with nonstick cooking spray; set aside.

2.  Place graham crackers in plastic bag; crush into fine crumbs with rolling pin.  Mix crumbs and 1/4 c sugar substitute in small bowl.  Stir in butter until crumbs are moistened.  Press crumb crust into bottom and slightly up side of prepared pie plate.  Refrigerate while making filling.

3.  Beat cream cheese, yoghurt, 1/3 c sugar substitute, and vanilla in bowl of electric mixer until combined.  Add whipped topping; mix until just combined.

4.  Spoon filling into crust and spread to edges.  Freeze at least 4 hours or until frozen.  Remove from freezer about 20 or 30 minutes before cutting into slices.  Garnish with raspberries, if desired.

Yield: 10 servings

Dietary Exchanges: 1 fat, 1/2 fruit, 1 starch

Nutritional information:
Calories: 160
Total fat: 5 g
Saturated fat: 3 g
Protein: 5 g
Carbohydrate: 24 g
Cholesterol: 12 mg
Dietary Fibre: <1 g
Sodium: 249 mg

Notes: Instead of making the crust, we used a ready-made chocolate graham cracker crust.  The sugar substitute I used was Splenda.  I don't have an electric mixer, so we just whisked, and it was just fine -- no lumps at all, completely smooth and creamy.  We didn't use the raspberries on top.

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